Mix the cornstarch with 2 tsp water and stir until blended. Set aside.

Heat a large skillet to high heat. When hot, add the garlic, ginger, and Flying Olive EVOOmixture to the skillet. When the garlic begins to brown in about a minute, add the shrimp. StIr and toss for about 3-5 minutes, depending on the size of your shrimp. until the shrimp turns white in the center (cut into one). Add the tangerine juice mixture and the tangerine segments. Bring to a boil, and then stir in the cornstarch and water. Reduce heat. Cook for about 1 minute, stirring constantly, until the sauce begins to thicken.

Transfer to serving plates. (In the photo, we had it over brown rice.) Grate or sprinkle a little nutmeg over the shrimp and garnish with chopped cilantro.